Restaurant Week Boston goes all Willy Wonka with an array of chocolate desserts to finish your meal. The decadent sweet makes its way onto the prix fixe menus as dark pudding, gelato, panna cotta and more. Paired with ice cream, passion fruit, berries or more chocolate, take a look at what pastry chefs around the city can fon-due with a touch (or a ton) of cacao.

80 Thoreau – Dark chocolate pudding with hazelnut, passion fruit and rum cream

blu – Chocolate chip gelato with chocolate swirl and hazelnuts

Cinquecento – Chocolate panna cotta with amarena cherries and toasted almonds

Henrietta’s Table – Homemade chocolate “Hostess” cupcakes with vanilla bean ice cream and chocolate sauce

Max Brenner – Classic European chocolate fondue with milk, dark or white chocolate, strawberries, bananas and marshmallows

Tremont 647 – Heath Bar Brownie with dark chocolate icing and cappucino ice cream